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I first experienced Rugelach during my tenure at DEAN & DELUCA. I was hooked, and soon were my taste-testers O and Pip! Oh, Rugelach, how we love you. Yiddish for "little twists" this buttery, flaky and not-too-sweet sweet is actually a cookie not a pastry. Impossible to resist, no matter what they are filled with. but we are partial to filling our dough with tahini, dark chocolate, chopped pistachios and luscious honey. Happy baking and Happy Hanukkah! 


Rugelach Dough:

  • 2 cups Organic All-Purpose Flour, or Cup4Cup Gluten-free All-Purpose Flour
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 1 (8 ounce) block full-fat cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Rugelach Filling:

  • 1/4 cup tahini
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/3 shelled unsalted pistachios, chopped
  • 4 ounces dark chocolate, chopped
  • Honey, as needed

Rugelach Topping:

  • 1 egg
  • 1 tablespoon whole milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom


  1. Make the Rugelach dough by whisking the flour, cardamom, cinnamon and salt together in a large bowl. Set aside.
  2. Add the butter, cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together until light and fluffy. Add the vanilla extract and beat until combined. Scrape down the sides of the bowl and add the flour mixture. With the mixer on low speed, mix until just combined. Remove the bowl from the mixer and fold any remaining flour into the dough by hand.
  3. Wrap the dough in plastic wrap and chill for at least 1 hour in the refrigerator. Meanwhile, prepare the filling by mixing the brown sugar, cinnamon, and cardamom together in a small bowl. Set aside.
  4. When ready to bake, line two sheet pans with parchment paper and preheat the oven to 375˚F.
  5. Lightly flour a work surface and divide the dough into two equal portions. Roll the first portion out into a 9-inch circle and spread half of the tahini all over, leaving about a one-inch border. Add half of the prepared brown sugar filling followed by half of the pistachios and half the chocolate. Drizzle the entire thing with honey, pressing down on the nuts and chocolate to make sure they have adhered to the dough.
  6. Using a pizza wheel or sharp knife, carefully cut the circle into 12 equal wedges. Starting at the wide edge, roll each wedge into a crescent. Place the prepared cookies on a baking sheet and repeat the process with the remaining dough and filling.
  7. Before baking, whisk together the egg and milk in one bowl and the remaining granulated sugar, cinnamon, and cardamom in another. Brush each crescent with egg wash and then sprinkle with cinnamon cardamom sugar.
  8. Bake for about 20-25 minutes, or until golden brown.